Creamy Leek Pasta

This pasta is a very good and ideal for those occasions when you want a quick and easy dish. My preferred version has anchovies and that is the one that I make unless I am cooking for vegetarians. The sauce should coat the pasta and should not form a thick puddle in the plate. A small serve makes an excellent entree or use a larger serving for a more substantial meal  and accompany with salad.

This is how to make it

Place leeks and celery in a saucepan with a little oil and cook on low heat until leeks soften. Do not allow to colour.

Add garlic, cream and anchovies, if using, to the leek mixture.

Add basil/pesto, stir and simmer

Add drained pasta to the sauce and toss to ensure that the spaghetti is evenly coated with the sauce.

Serve into bowls and then top with grated cheese.

Creamy Leek Pasta

2 leeks, trimmed 2 sticks celery 3 cloves garlic, crushed 300 ml light cream 1 tablespoon basil butter or 1 -2 teaspoons pesto Freshly ground black pepper Optional 6 anchovy fillets, mashed with a knife

I packet Spaghetti or fettuccine cooked according to directions on packet To Serve Freshly grated Provolone Piccante or Parmesan cheese

Split leeks into four lengthwise, wash well. Slice leeks thinly.

Wash celery sticks and dice into small pieces.

Place leeks and celery in a saucepan with a little oil and cook on low heat until leeks soften. Do not allow to colour.

Add garlic, cream and anchovies, if using, to the leek mixture. Add basil/pesto, stir and simmer for ten minutes or until spaghetti is cooked. Season the sauce with a few grinds of black pepper.

Add drained pasta to the sauce and toss to ensure that the spaghetti is evenly coated with the sauce.

Serve with a generous helping of grated Provolone or Parmesan cheese.